Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken piccata done light, with lightly fried broccoli and fennel. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel. It's chicken piccata, that wonderful Italian-American classic, made low carb, low fat, and still delicious. And accompanied by delicious veggies, too!
Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have chicken piccata done light, with lightly fried broccoli and fennel using 20 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel:
- Prepare 1 tbsp olive oil, extra virgin, for veggies
- Take 5 head broccoli, reduced to florets and chunks
- Get 3 stick fennel, chopped coarsely
- Get 1 tsp salt
- Take 1 tsp ground black pepper
- Prepare 1 tsp garlic powder
- Get 4 large chicken breasts
- Take 3 large eggs
- Take 1 tsp salt, for chicken
- Take 1 tsp ground black pepper, for chicken
- Make ready 1 tsp garlic powder, for chicken
- Make ready 2 large lemons, just zest
- Prepare 3 tbsp olive oil, extra virgin, for chicken
- Make ready 3 clove garlic, minced finely
- Make ready 1/2 cup dry white wine
- Prepare 1 1/2 cup chicken broth
- Prepare 2 large lemons, just juice
- Get 5 tbsp capers, optional
- Make ready 1 handful parsley, chopped, optional
- Make ready 1 large lemon, halved and sliced thin, optional
Chicken piccata is lightly seasoned chicken breast that is cooked in an ultra-buttery sauce, flavored with lemon and capers. The best part about this recipe? Each component is cooked in the same pan, so easy clean up! Paired with a side of broccoli and spinach, you have quite a healthy dinner in front of you.
Steps to make Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel:
- Heat a very large saucepan worth the tablespoon of oil, and heat on medium high.
- When up to temp, add the broccoli and fennel, carefully sprinkling and mixing in the salt, garlic powder, and pepper. The florets trap the seasonings, so you really can't be dumping the spices in, or certain florets will have all the spices.
- Stir in the spices, and let simmer a bit. You want to brown the veggies a little, and then stir and repeat.
- Slice the breasts down the middle, and then, using parallel cuts, cut three layers out of each half.
- In a separate bowl add the breasts, eggs, and chicken seasonings and zest, stir, and let marinate until all egg is incorporated.
- When the veggies are browned to your taste, and still a little crisp, remove the veggies from the pan, and warm on a dish in the oven at about 170°F.
- Add the additional oil to the former veggie pan and sear the marinated chicken on both sides until both sides have a nice egg-induced mottled brown-gold color, which should pretty much cook it through. Remove to a separate serving plate, and keep warm.
- Reduce heat to low, wait a moment, and when down to temp, toss in the garlic.
- When the garlic is in there a minute or so, deglaze with the wine, and stand back, then stir.
- Let the wine cook off for a couple minutes, and then add the chicken broth and lemon juice.
- Reduce the mixture to desired consistency, and add salt to taste.
- Plate 2 pieces of chicken next to the veggies, and spoon some broth over the top of the chicken.
- Garnish with parsley, capers, and lemon slices, if you like, and serve immediately. Thin strips of chicken will dry quickly.
- I would pack leftover chicken, if any, in the broth to keep it moist.
Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off. Mushroom Chicken Piccata "So, so good! I followed the directions exactly, except I set the cooked chicken aside while the sauce simmered. I didn't want the breading to become soggy." - Jshea.
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